Introduction

This Cheddar Bay Biscuit Seafood Pot Pie combines tender seafood and savory vegetables in a creamy sauce, topped with fluffy, cheesy biscuits. It’s a comforting twist on classic pot pie that’s perfect for a cozy dinner.

A close-up of a chicken pot pie in a white ramekin with a golden, flaky crust on top, sprinkled with small green herb pieces. The crust is thick and puffy with a slightly uneven surface and a bite taken out, showing creamy filling inside. The filling is light beige with visible chunks of orange carrot and creamy sauce dripping over the ramekin's edge onto a white plate below. Small green herb bits are scattered on the plate around the pot pie. A woman's hand holding a utensil is blurred in the background. The dish sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 pound frozen mixed seafood (shrimp, scallops, crab)
1 cup heavy cream
1 package (7.5 oz) Cheddar Bay Biscuit mix
2 tablespoons unsalted butter
1 cup mixed vegetables (carrots and peas)
1 teaspoon garlic powder
1 teaspoon dill weed

Instructions

Step 1: Preheat your oven to 375°F (190°C).
Step 2: In a large skillet over medium heat, melt the butter. Add chopped vegetables and sauté until tender.
Step 3: Stir in the seafood and cook until shrimp are pink, about 3-4 minutes.
Step 4: Pour in heavy cream and add garlic powder and dill weed; simmer for 5 minutes until thickened.
Step 5: Prepare the Cheddar Bay Biscuit mix according to package instructions.
Step 6: Pour the seafood mixture into a baking dish and dollop biscuit dough on top.
Step 7: Bake for 20-25 minutes until the biscuit topping is golden brown.

Tips & Variations

Use fresh seafood if available for a more vibrant flavor.
Add a splash of white wine to the cream sauce for extra depth.
Swap mixed vegetables with corn or green beans for variety.
Serve with a simple green salad to balance the richness.

Storage

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in the oven at 350°F (175°C) until warmed through to keep the biscuit topping crisp.

How to Serve

A small white ramekin filled with creamy seafood pot pie, showing soft orange shrimp pieces mixed in a thick white sauce inside. The top layer is a golden browned pastry crust with a flaky texture, slightly puffed and pierced with small bits of green herbs scattered over it. The crust is broken open, revealing melted cheese stretching between the filling and crust. Some sauce drips off the side onto a white plate with chopped herbs scattered around. A woman's hand holds a spoon above, about to scoop inside. The background is a clean white marbled surface with soft light enhancing the warm colors of the dish. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh seafood instead of frozen?

Yes, fresh seafood works great and can enhance the flavor. Just adjust cooking times slightly to avoid overcooking.

Is there a vegetarian version of this recipe?

You can substitute the seafood with hearty vegetables like mushrooms, zucchini, and potatoes, and use vegetable broth instead of cream for a vegetarian-friendly pot pie.

Cheddar Bay Biscuit Seafood Pot Pie Recipe

Print Recipe

★★★★★

4.8 from 57 reviews

This Cheddar Bay Biscuit Seafood Pot Pie combines tender mixed seafood with a creamy vegetable sauce, topped with flavorful cheddar bay biscuits for a comforting and delicious meal perfect for any occasion.

Author: Ruby
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: 4 servings 1x
Category: Main Course
Method: Baking
Cuisine: American

Ingredients

Scale

Seafood Mixture

1 pound frozen mixed seafood (shrimp, scallops, crab)
1 cup heavy cream
1 cup mixed vegetables (carrots and peas)
1 teaspoon garlic powder
1 teaspoon dill weed
2 tablespoons unsalted butter

Biscuit Topping

1 package (7.5 oz) Cheddar Bay Biscuit mix

Instructions

Preheat the oven: Preheat your oven to 375°F (190°C) to ensure it reaches the perfect temperature for baking the pot pie.
Sauté the vegetables: In a large skillet over medium heat, melt the unsalted butter. Add the mixed vegetables and sauté until they are tender, which brings out their natural sweetness and softens their texture for the filling.
Cook the seafood: Stir the frozen mixed seafood into the skillet with the sautéed vegetables. Cook until the shrimp turn pink and the seafood is heated through, about 3-4 minutes, being careful not to overcook.
Simmer in cream and seasoning: Pour in the heavy cream, then add garlic powder and dill weed to the skillet. Simmer the mixture for about 5 minutes, stirring occasionally until the sauce thickens slightly, making a rich and flavorful filling.
Prepare biscuit dough: While the seafood mixture simmers, prepare the Cheddar Bay Biscuit mix according to the package instructions to create the biscuit dough topping.
Assemble the pot pie: Pour the creamy seafood and vegetable mixture into a baking dish. Dollop spoonfuls of the biscuit dough evenly over the top of the seafood mixture to cover it.
Bake: Place the baking dish in the preheated oven and bake for 20-25 minutes or until the biscuit topping is golden brown and cooked through, creating a delicious crust.

Notes

Use fresh or thawed seafood for best results and even cooking.
You can substitute the mixed vegetables with your favorites like corn or green beans.
Serve with a side salad for a complete meal.
Leftovers can be refrigerated for up to 2 days and reheated in the oven to retain crispness of biscuits.

Keywords: seafood pot pie, cheddar bay biscuits, creamy seafood casserole, homemade pot pie, seafood dinner